Chef de partie
- Grand Port
- 10,000 - 20,000
- Permanent
- Added 30/12/2016
- Closing 29/01/2017
Responsible for organization of work within his area by supervising, guiding and leading a team of kitchen staff.
- Responsible for organization of work within his area by supervising, guiding and leading a team of kitchen staff;
- Responsible for implementing the company’s standards on food quality, preparation and presentation in his section;
- Ensures self and team’s adherence to company’s standards of food quality, hygiene, preparation and presentation;
- Ensures accurate preparation and timely delivery of food by the kitchen staff as per set standards;
- Ensures all stocks are kept under optimum conditions;
- Ensures daily mise-en-place is prepared as per schedule;
- Ensures the quality of all ingredients before the preparation of food;
- Assists the Sous Chef in delivering appropriate training to junior staff;
- Ensures the hygiene standards of all kitchen & storage areas, equipment and machinery are met;